Malakoffs are a kind of Swiss cheese fritters very easy to prepare and guarantee of success. To prepare them, you do not need rare ingredients or special utensils, although from their appearance you may think otherwise. They are the most elegant, don’t you think?
I had them on file for a long time, but -for one reason or another- I haven’t been able to get with them to date. And I can only say that I’m sorry it took so long, how much time have I wasted enjoy this delight!
Crispy on the outside and tender on the inside, the fresh malakoffs They are to put a floor. They could unseat the croquettes from the podium of my favorite snacks. I like them equally and these have the advantage of being prepared in a jiffy. They are ideal for an aperitif or when you feel like treating yourself. Do not stop trying them.
Cut each of the slices of bread into four discs, using a small cookie cutter. We reserve them. We save the corners to use in other preparations (if we dry them we can make homemade breadcrumbs).
In a bowl, mix the cheese, wheat flour, grated garlic clove, beaten egg, white wine, baking soda and nutmeg. Add salt and pepper to taste and stir (or work the mixture with your hands) until obtaining a homogeneous and thick mass.
We distribute this mixture on the bread discs, trying to make it well spread and compact. We fry them in a pan with plenty of hot oil, with the cheese mixture facing down. Turn them over so that the side of the bread browns and immediately remove them to a plate with absorbent paper. We serve hot and freshly made.
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With what to accompany the malakoffs or cheese fritters
Versatility is one of the main characteristics of the malakoffs or cheese fritters. They can be served as an appetizer, with a cold drink, as part of a varied buffet or as a combo dish with some French fries. But they can also be the starter or main course of a meal and, accompanied by a light salad, a perfect single dish for lunch or dinner.
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